Fish in Tahini Sauce (Samak bi T'heena)

I wanted to like this but it was just eh.  I'm not familiar with Palestinian Cooking, so I can't say if D made it correctly.  But it just tasted bland, and like it needed some more pizzazz.  He didn't like it that much, because he said it required a lot prep.

So overall, probably won't have again. We had with rice.

Fish in Tahini Sauce (Samak bi T'heena)

Photo by ALB

From The Washington Post

SERVINGS: 4

INGREDIENTS
FOR THE SAUCE
6 cloves garlic
1/2 teaspoon salt, plus more as needed
1/2 cup good-quality tahini
1/4 cup fresh lemon juice
3/4 cup cold water
2 tablespoons olive oil
1 large onion, cut in half, then into very thin half-moon slices
2 small serrano chile peppers, seeded and cut into thin slices
1/4 teaspoon freshly grated nutmeg

FOR THE FISH AND MARINADE
1 1/2 pounds firm-fleshed skinless fish fillets, such as sea bass, cod, hake or grouper
Fresh lemon juice
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons finely chopped lemon zest (no white pith)
3 tablespoons olive oil, plus more for frying
1/2 cup flour, or more as needed
2 tablespoons chopped flat-leaf parsley, for garnish

DIRECTIONS
For the sauce: Combine 4 cloves of the garlic and the 1/2 teaspoon of salt in a mortar and pestle. Crush to form a paste, then transfer to a mini food processor along with the tahini and lemon juice. Pulse, gradually adding 1/2 cup of the water, to form a smooth, thick mixture. (That step also can be done by hand, in a bowl.) Transfer to a medium saucepan (off the heat).

For the fish and marinade: Rinse the fish carefully in a mixture of cold water and a little lemon juice. Pat dry with paper towels.

Combine the cumin, salt, black pepper, lemon zest and the 3 tablespoons of oil in a large zip-top bag. Add the fish and seal; massage gently to rub the mixture into the fish. Let sit at room temperature for 15 to 30 minutes -- no longer.

Meanwhile, finish the sauce: Heat the 2 tablespoons of oil in a medium skillet over medium heat until the oil shimmers. Add the onion and stir to coat; cook for about 15 minutes, stirring occasionally and adjusting the heat as needed, until the onion is softened and golden, with some browned edges.

Cut the remaining 2 garlic cloves into very thin slices, then add to the onion along with the serrano peppers. Cook for 2 or 3 minutes, until fragrant and slightly softened. Remove from the heat.

Line a baking sheet with paper towels, then place a wire rack on top.

Heat 4 or 5 tablespoons of oil in a large, deep skillet over medium-high heat until the oil shimmers. While the oil is heating, spread the flour on a plate. The fillets will have the marinade rub on them; gently pat each one into the flour to evenly coat on both sides, shaking off any excess. Working in batches, cook the fillets on each side until crisp, golden and just cooked through; the cooking time will vary depending on what type of fish you use. Transfer to the rack to drain. Cover loosely with aluminum foil to keep warm. Repeat to cook all of the fillets. Discard any remaining flour.

Stir the remaining 1/4 cup of water (or slightly less, as needed) into the sauce in the saucepan, then stir in the onion mixture. Add the nutmeg and place over medium-high heat. Bring to a boil, stirring, then remove from the heat.

Arrange the fish on a platter or divide among individual plates. Pour the hot sauce over the fish. Garnish with the chopped parsley. Serve warm or cold.

Roasted Broccoli Chickpea Arugula Salad

Somehow Wednesdays have become "Eat a Salad" Day in our house.  So I found this one, told D to add chicken and there ya go.  Both of us liked it but thought it might need to be bigger.  Of course D put red onion in his bowl.  We got 3 portions, but really it was 2, with a TON of dressing. (3 TBSP each with at least 4 TBSP left over).

Roasted Broccoli Chickpea Arugula Salad

Photo by ALB

PREP TIME: 3 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 23 MINUTES
SERVINGS 2 SERVINGS

From JENN LAUGHLIN - PEAS AND CRAYONS

Ingredients
6 oz broccoli florets chopped
15 oz can chickpeas, drained and rinsed
2 TBSP olive oil (used PAM)
Added 1lb chicken breast, cut into chunks
Added red onion to one bowl
sea salt to taste (1/2 tsp)
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
1/2 tsp lemon zest
4 cups baby arugula

LEMON DRESSING:
1/4 cup lemon juice (approx. 2 lemons)
1/4 cup quality olive oil
1 TBSP honey 1 tsp dijon mustard plus extra to taste
3 garlic cloves, pressed
1/4 tsp sea salt
1/8 tsp black pepper

Instructions
Pre-heat oven to 400°F

Drain the chickpeas in a colander or sieve and rinse well. (you may have to peel the chickpeas).

Pat the chickpeas dry with a clean dishtowel. The drier the chickpeas are, the crispier they'll get.

Place chickpeas on one half of your baking sheet with the broccoli on the other. For extra crisp factor, make sure the chickpeas aren't on top of each other and the broccoli is slightly spaced, though don't stress it too much! Drizzle in olive oil (sprayed with PAM) and sprinkle with sea salt, to taste.

Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle.

Meanwhile, sautee the Chicken Breast until cooked.

While the chickpeas and broccoli roast, combine your dressing ingredients in a mason jar. Pop on the lid, shake, and set aside.

While still hot from the oven, add the chickpeas to a bowl with your spices then mix with a spatula or spoon. Hand mixing works too but if you stick your hands in this shawarmatastic seasoning your fingers will most definitely turn yellow from the turmeric.

Once your veg are ready, give the mason jar another shake, toss arugula in the dressing to mix (as much or as little as you'd like!) and top with your broccoli and chickpeas. Dig in right away!

7 Smart Points (my additions/subtractions at 3 servings)

Mediterranean Chicken Quinoa Bowl

I'm not quite sure why I picked this one. I think maybe because I'm making D eat so much fish, I decided I would try something knowing know that I despise olives, don't care for jarred red peppers, and am eh on raw red onion. Maybe because I am eh on the red onion, I forgot to put it on the grocery list.  Anyway D made it. I didn't put olives in my bowl. The red pepper sauce was good, but D said he should have bought a red pepper and done it himself.  The char on them was poor.

He was concerned I'd still be hungry.  I was fine. It was actually pretty good. We had with a Greek Salad.

Mediterranean Chicken Quinoa Bowl

Photo by ALB

Serves 4
Active: 30 m
Ready In: 30 m
Serving size: 3 oz. chicken, 1/2 cup quinoa, and 1/4 cup sauce each

Ingredients
1 pound boneless, skinless chicken breasts, trimmed
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 7-ounce jar roasted red peppers, rinsed
1/4 cup slivered almonds
2 tablespoons extra-virgin olive oil, divided
1 small clove garlic, crushed
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper (optional)
2 cups cooked quinoa
1/4 cup pitted Kalamata olives, chopped (not in Points Calculation)
Added Pepperoncini
1/4 cup finely chopped red onion
1 cup diced cucumber
1/4 cup crumbled feta cheese
2 tablespoons finely chopped fresh parsley

Preparation 
Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

Sprinkle chicken with salt and pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer the chicken to a clean cutting board and slice or shred.

Meanwhile, place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

Combine quinoa, olives, pepperoncini and red onion in a medium bowl.

To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, the chicken and the red pepper sauce. Sprinkle with feta and parsley.

7 Smart Points (my additions/subtractions at 4 servings)

Warm Chipotle Lime Butternut Squash Salad

I don't know why I was had to have this recipe, but I did. Originally it called for Sweet Potatoes, but D doesn't care much for them, so we subbed in Butternut.

We both enjoyed it, and would have again. We had with Grilled Chipotle Marinated Chicken.

Warm Chipotle Lime Butternut Squash Salad

Photo by ALB

Adapted from the Real Food Dieticians
PREP TIME: 10 MINS
COOK TIME: 15 MINS
TOTAL TIME: 25 MINS
YIELD: 4 SERVINGS

INGREDIENTS
Cooking Spray
1 pound butternut squash, cubed
1/2 small red onion, sliced
1 small bell pepper, diced
4 cloves garlic, minced
2 cups kale, roughly chopped (heaping cups)
4 slices bacon cooked and chopped
Chipotle Lime Mayo (recipe below)
Salt and black pepper to taste

INSTRUCTIONS 
Cook bacon and remove. After, add cubed butternut. Dash with a little sea salt and black pepper. Sauté for about 10-12 minutes stirring throughout. Butternut should be cooked through.

Then add diced pepper, sliced onion, and garlic. Sauté for another 10 minutes.

Then add kale and sauté for 2-3 minutes longer until kale is slightly wilted. Then add chopped bacon.

Transfer to a bowl (or leave in skillet) and gently stir Chipotle Lime Mayo (we served on top, there was more than plenty). Serve warm.

Leftovers can be served warm or cold for up to 5 days.

Garnish with fresh parsley and green onions, if desired.

Homemade Chipotle Lime Mayo recipe (mix all together):
7 TBSP cup Hellmans's Light mayo
1/2 lime, juiced
1 chipotle pepper minced

4 Smart Points (my additions/subtractions at 4 servings)

Skillet Chicken with Bacon and White Wine Sauce

I honestly don't remember this, but it has chicken, bacon and shallots, so I figure it must have been good (don't wait over a month to write stuff down).

We had with penne and broccoli, and I made a note we would have again. So there is that.

Skillet Chicken with Bacon and White Wine Sauce

Photo by ALB

Adapted from pinch of yum
prep time: 15 mins
cook time: 1 hour
total time: 1 hour 15 minutes
yield: 4

INGREDIENTS
3 slices bacon
1/2 cup flour
salt and pepper
2 teaspoon herbes de provence
1 1/2 – 2 lbs. chicken thighs with skin
2 shallots, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping

INSTRUCTIONS
BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want and serve with bread to soak it all up.

9 Smart Points (my additions/subtractions at 4 servings)

Buffalo Chicken Wings with Ranchy Cauliflower

D made these.  I'm not sure why but I suddenly had a huge craving for wings (I don't like wings).  When I found this recipe and asked if we could have it, he said, "Sure."

He changed some things around, like, he cooked the chicken first and then the cauliflower. He also just put the celery on the side, and gave me a bottle of Ranch, and himself a bottle of Blue Cheese to go with it.

We both liked them.

Buffalo Chicken Wings with Ranchy Cauliflower

Photo by ALB

Our wings are broiled rather than deep-fried, which reduces greasiness and calories. Served with a side of sauced-up cauliflower to help tone down the spiciness and sneaking a few extra vegetables into game day makes this sheet-pan dinner just as healthy as it is delicious.

Servings: 4
Serving size: 4 wings and 1 cup cauliflower
Prep: 15 m
Ready In: 35 m

Ingredients
4 cups cauliflower florets (about 1 pound)
1 tablespoon extra-virgin olive oil
½ teaspoon dried dill½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of kosher salt
1 1/2 pounds chicken wings, separated at the joint (buy 16 wings)
1/4 cup Buffalo-style hot sauce, such as Frank's RedHot
3 tablespoons ketchup
1 1/2 tablespoons cider vinegar
1 tablespoon butter
1/4 teaspoon ground pepper
1/2 cup thinly sliced celery

Preparation
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet.

Toss cauliflower with oil in a large bowl. Combine dill, garlic powder, onion powder and salt in a small bowl. Sprinkle the mixture over the cauliflower and toss to coat. Arrange in an even layer on one side of the wire rack. Arrange chicken on the other side.

Bake until the cauliflower is tender, about 20 minutes. Remove from oven and transfer the cauliflower to a plate. Increase oven temperature to broil. Broil the chicken 8 inches from the heat source, turning once halfway through, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 10 minutes.

Meanwhile, combine hot sauce, ketchup, vinegar, butter and pepper in a large saucepan. Heat over medium-low until the butter melts, about 2 minutes. Cover and remove from heat.

Add the chicken to the sauce and toss to coat. Sprinkle with celery and serve with the cauliflower.

Nutrition information
Per serving: 280 calories; 19 g fat(6 g sat); 3 g fiber; 10 g carbohydrates; 19 g protein; 74 mcg folate; 110 mg cholesterol; 5 g sugars; 2 g added sugars; 577 IU vitamin A; 53 mg vitamin C; 48 mg calcium; 1 mg iron; 770 mg sodium; 602 mg potassium
Nutrition Bonus: Vitamin C (88% daily value)

EatingWell Magazine, January/February 2019

12 Smart Points (my additions/subtractions at 4 servings)

Oven-Fried Beef Taquitos

D and I made these together.  They were really good, and you couldn't taste the zucchini at all.  Because of the amount of chili powder, I don't think you really needed the cheese either.

We had with salsa, guacamole, sour cream, and Refried Pinto Beans with Chipotle.

Oven-Fried Beef Taquitos

Photo by ALB

This healthy beef taquitos recipe calls for baking instead of deep-frying, making the taquitos substantially healthier than what you'd get at a restaurant. One order of these little deep-fried, rolled-up tacos at a restaurant can set you back almost 1,000 calories and 60 grams of fat! Don't worry if some of the taquitos crack open while baking—they're still crispy and delicious. Serve with your favorite salsa, guacamole and reduced-fat sour cream.

By: EatingWell Test Kitchen
Servings: 4 servings
Serving size: 3 taquitos
Active: 40 m
Ready In: 40 m

Ingredients
1 medium zucchini
2 teaspoons canola oil (used Cooking Spray)
1 pound extra-lean ground beef (93%)
3 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1/2 teaspoon salt
12 6-inch corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese

Preparation
Preheat oven to 425°F. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef is cooked through, 5 to 7 minutes.

Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, 2 minutes. Transfer to a plate and cover.

Coat the baking sheet with cooking spray. Place 6 tortillas on a clean cutting board. Working quickly, spread a generous ¼ cup beef mixture along the bottom third of a tortilla, sprinkle with about 1 tablespoon cheese and tightly roll into a cigar shape. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese. Generously coat the top and sides of the taquitos with cooking spray.

Bake the taquitos until browned and crispy, 14 to 18 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information
Per serving: 500 calories; 24 g fat(7 g sat); 7 g fiber; 40 g carbohydrates; 33 g protein; 28 mcg folate; 92 mg cholesterol; 2 g sugars; 0 g added sugars; 2,120 IU vitamin A; 9 mg vitamin C; 244 mg calcium; 5 mg iron; 691 mg sodium; 662 mg potassium Nutrition Bonus: Vitamin A (42% daily value), Iron (28% dv), Calcium (24% dv)

12 Smart Points (my additions/subtractions at 4 servings)